Cod fillet with ginger
- Gluten Free
- Lactose Free
- Energy Kcal 403
- Carbohydrates g 42.6
- of which sugars g 2.2
- Protein g 23.6
- Fats g 15.3
- of which saturated fat g 2.22
- Fiber g 1.8
- Cholesterol mg 50
- Sodium mg 407
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 40 min
- Serving: 4
PRESENTATION
If you're craving something fresh and exciting, this cod fillet recipe with a ginger twist is just what you need. Really, it's great. It blends the classic taste of pan-cooked cod with an Asian-inspired kick from the aromatic ginger sauce. The cod stays tender and moist—you'll love it—and the ginger sauce adds a zesty hint that livens up your taste buds without being too overpowering. And here's the thing, pair it with spiced basmati rice—which is common in ethnic and fusion spots, and you get an exotic spin that’s much more exciting than your usual fish dinner. Pretty simple.
For sure, those who love experimenting in the kitchen will adore how this ginger cod goes off the beaten path yet keeps things fresh without much fuss. If you're used to baked or fried cod, this dish offers a refreshing break and an easy step into new flavor territory—way, way better.
Some might compare this dish to British fish and chips, but this baked cod with ginger is lighter. Like, it leans more towards fresh, bright flavors rather than heavy, fried ones. It’s a neat twist on other easy cod recipes, like cod with citrus, but here, the ginger and soy offer a comforting yet adventurous taste. And look, while Italian kitchens might use Mediterranean herbs or tomatoes with cod, this version opts for ginger, honey, and maybe a splash of soy, drawing inspiration from Asian-inspired cod dishes. The result? Colorful, golden fish with a tangy sauce and rice that smells like far-off places.
Serving this to friends or family usually sparks conversation because it’s not the everyday baked cod they’re used to. Trying out this fusion-style cod opens up a whole new side of easy, healthy fish recipes that anyone can enjoy—even if they’re just beginning to mix things up in the kitchen. This dish not only brings a sense of adventure to your table but also proves that exploring new flavors can be simple and really really rewarding. And the sauce? Seriously good.
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INGREDIENTS
- Cod fillet 14 oz (400 g)
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil 3 ½ tbsp (50 g)
- Lime peel 1
- Lime juice 2 tsp (10 g)
- Fresh ginger 3 tbsp (20 g) - (pulp)
- Mint - a few leaves
- for the rice
- Basmati rice 1.1 cups (200 g)
- Coconut milk 1 ¾ cup (400 g)
- Water ¾ cup (200 g)
- Coarse salt 1 tsp
- Cinnamon sticks 1
- Thai green curry 1 tsp
How to prepare Cod fillet with ginger
To make the cod fillet with ginger, start with the sauce: grate the lime zest into a bowl 1, squeeze the juice 2, and pour 10 grams into the same bowl 3.
Peel the ginger 4 and grate it 5, then collect the pulp with a teaspoon and place it in the bowl with the lime, add the olive oil 6 and stir to mix the sauce.
Take the cod fillets and place them on a baking tray lined with parchment paper, salt 7, and pepper, then spread the sauce on the surface 8. Bake in a preheated static oven at 428°F for 25 minutes. Meanwhile, prepare the rice: pour the basmati rice into a saucepan, add the coconut milk 9
the coarse salt 10, the Thai green curry 11, and a cinnamon stick 12.
also pour in the water 13, cover with the lid 14 and bring to a boil, then lower the heat and let it cook for 15 minutes until the liquids are completely absorbed.
When the rice has absorbed the liquids, turn off the heat and remove the cinnamon stick 16. Meanwhile, the cod will have finished cooking, take it out of the oven 17 and serve it accompanied by the spiced basmati rice, garnishing with mint leaves 18.